Making a Sourdough Bloomer

A sourdough bloomer is a classic loaf known for its crisp crust, airy crumb, and subtle tang from natural fermentation. This recipe produces a 400g white sourdough bloomer, perfect for slicing and enjoying with your favorite toppings or spreads. The process involves creating a simple sourdough starter, mixing the dough, and allowing time for fermentation and proofing to develop the loaf’s characteristic flavor and texture.

This recipe will make a 400g sourdough bloomer.

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (for precise measurements)
• Whisk or fork (for mixing the starter)
• Dough scraper or spatula
• Clean kitchen towel or plastic wrap
• Banneton (proofing basket) or a bowl lined with a floured kitchen towel
• Baking tray or baking stone
• Parchment paper
• Sharp knife or lame (for scoring the dough)
• Wire cooling rack

Preparation and Baking Times

• Preparation Time: 20 minutes (active time)
• Autolyse: 30 minutes
• Bulk Fermentation: 3 to 4 hours (room temperature) or overnight in the refrigerator
• Shaping: 10 minutes
• Final Proof: 1.5 to 2 hours (room temperature)
• Baking Time: 25-30 minutes
• Cooling Time: 1 hour
• Total Time: About 12 to 18 hours (including resting and fermentation time)

Ingredients

For the Sourdough Starter (if you don’t already have one)

• 50g strong white bread flour (about 1/3 cup)
• 50g water (about 3 tablespoons + 1 teaspoon)
• 1 tablespoon of existing sourdough starter (if starting from scratch)

For the Dough

• 250g strong white bread flour (about 2 cups)
• 150g water (about 2/3 cup, at room temperature)
• 50g active sourdough starter (about 1/4 cup)
• 5g salt (about 1 teaspoon)

Nutritional Information (Per 100g of Bread)

• Calories: Approximately 210 kcal
• Protein: 6g
• Carbohydrates: 40g
• Fat: 1g
• Fiber: 2g
• Sodium: 200mg

Step-by-Step Instructions

1. Preparing the Sourdough Starter

1. Feed the starter:
   • If you already have a sourdough starter, feed it the night before you plan to bake. Combine 50g of flour with 50g of water and 1 tablespoon of your existing starter in a clean jar.
   • Mix well, cover loosely, and leave it at room temperature for 8-12 hours, or until it’s bubbly and active.
2. Measure the starter:
   • On the day of baking, measure 50g of your active starter for the dough. The rest can be fed and maintained for future use.

2. Preparing the Dough

1. Autolyse the dough:
   • In a large mixing bowl, combine the 250g of strong white bread flour with 150g of water. Mix until there are no dry bits of flour, then cover the bowl with a towel or plastic wrap.
   • Let the mixture rest for 30 minutes. This process, known as autolyse, helps to develop gluten and makes the dough easier to handle.
2. Mix the dough:
   • After the autolyse, add 50g of your active sourdough starter and 5g of salt to the dough.
   • Mix everything together until well incorporated. You can use a dough scraper or your hands to ensure all ingredients are evenly distributed.
3. Bulk fermentation:
   • Once the dough is mixed, cover the bowl with a clean kitchen towel or plastic wrap and let it ferment at room temperature for 3 to 4 hours.
   • During this time, perform a series of stretch and folds every 30 minutes to develop the dough’s structure. To do this, lift one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat on all sides.
   • If you prefer, you can extend the bulk fermentation by placing the dough in the refrigerator overnight. This will develop a deeper flavor.

3. Shaping the Dough

1. Pre-shape the dough:
   • After bulk fermentation, turn the dough out onto a lightly floured surface.
   • Gently shape it into a round ball, then let it rest for 20 minutes, covered with a towel.
2. Final shaping:
   • Shape the dough into a bloomer, which is an oval shape. To do this, flatten the dough slightly into a rectangle, fold the top third down to the center, and the bottom third up over the top, like folding a letter. Seal the seams with your fingers.
   • Place the shaped dough seam-side up in a floured banneton or a bowl lined with a floured kitchen towel for the final proof.

4. Final Proofing and Baking

1. Final proof:
   • Let the dough proof at room temperature for 1.5 to 2 hours, or until it has visibly risen and passes the poke test (when you gently poke the dough, it should slowly spring back).
2. Preheat the oven:
   • About 30 minutes before baking, preheat your oven to 220°C (430°F). If using a baking stone, place it in the oven to preheat as well.
3. Score the dough:
   • Once proofed, carefully turn the dough out onto a piece of parchment paper.
   • Using a sharp knife or lame, score the top of the dough with one or two deep slashes. This allows the bread to expand during baking.
4. Bake the bloomer:
   • Transfer the dough to the baking tray or directly onto the preheated baking stone.
   • Bake at 220°C (430°F) for 10 minutes, then reduce the temperature to 200°C (392°F) and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
5. Cool the bread:
   • Once baked, transfer the sourdough bloomer to a wire cooling rack and let it cool completely before slicing. This usually takes about 1 hour.

Additional Tips and Variations

• Storing: Sourdough bread keeps well at room temperature for 2-3 days. Store in a bread bag or wrapped in a clean kitchen towel. For longer storage, slice and freeze the bread, then toast slices as needed.
• Steaming: To achieve a crusty exterior, create steam in the oven during the first 10 minutes of baking. You can do this by placing a tray of boiling water at the bottom of the oven or spraying water into the oven just before closing the door.
• Flavor Additions: For a variation, add seeds, herbs, or even olives to the dough during the mixing stage to customize your sourdough bloomer.

This white sourdough bloomer is a delicious and versatile loaf with a mild tang and a light, airy crumb. The process requires some time and attention but yields a beautifully rustic bread perfect for sandwiches, toast, or enjoying on its own. With a little patience and practice, you can master the art of sourdough baking and enjoy fresh, homemade bread whenever you like.